Vietnam

Xôi Xéo

Name: Xôi Xéo
Total time: 60 min
Yield: 4
Cuisine: Vietnam
Ingredients: 400 g Sticky rice; 200 g Split mung beans; some Gardenia fruit (or turmeric); 4 Shallots (for fried shallots); 3 tbsp Vegetable oil; 1 pinch Salt

Vietnamese sticky rice with mung bean

Xôi xéo is a beloved Hanoi breakfast: golden sticky rice tinted with gardenia fruit, crowned with a finely shaved mung bean paste.

Fried shallots and a touch of oil lend fragrance and shine - a filling street breakfast served in a banana leaf.

Servings4

Time60 min

LevelMedium

Ingredients

Sticky rice400 g
Split mung beans200 g
Gardenia fruit (or turmeric)some
Shallots (for fried shallots)4
Vegetable oil3 tbsp
Salt1 pinch

★ = available authentic in the Asia Boutique

Preparation

Soak the sticky rice overnight, tint yellow with gardenia water.
Steam the rice until soft and glossy.
Steam the mung beans soft, mash into a paste and shape.
Fry the shallots in oil until crisp.
Plate the rice, shave the mung paste and fried shallots over the top.

Make it original

Sticky rice and mung beans for xôi xéo are in the Asia Boutique.

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